{"id":2560,"date":"2009-09-29T19:05:19","date_gmt":"2009-09-29T18:05:19","guid":{"rendered":"https:\/\/frenchduck.com\/latest\/?p=2560"},"modified":"2025-08-30T18:05:43","modified_gmt":"2025-08-30T17:05:43","slug":"fourme-de-monbrison","status":"publish","type":"post","link":"https:\/\/frenchduck.com\/latest\/fourme-de-monbrison\/","title":{"rendered":"Le Forez- Fourme de Monbrison Fromage"},"content":{"rendered":"\r\n

\"cotes<\/a>
An interesting cheese seldom seen in the UK is the Fourme de Montbrison which comes from an area known as Le Forez<\/strong> (42 Loire, ARA<\/em>) between St Etienne<\/strong> and Clermont Ferrand<\/strong>. Similar to the Fourme d’Ambert this is a mild, soft blue cheese made from cows milk with its own AOC appellation.<\/p>\r\n\r\n\r\n\r\n

On the weekend of 5 \u00a0– 6\u00a0 October 2025<\/strong> <\/span>the town of Montbrison<\/strong> celebrates its “Journ\u00e9es de la Fourme”<\/p>\r\n\r\n\r\n\r\n

To accompany this mild cheese the local Cotes du Forez AOC wine which is made from Gamay would make a good choice – and this is also likely to be available to taste on the “Cheese Days”<\/p>\r\n\r\n\r\n\r\n

For more info on the cheese see www.fourme-montbrison.com<\/a><\/p>\r\n\r\n\r\n\r\n

For more info on Le Forez see www.foreztourisme.fr\/<\/a><\/p>\r\n\r\n\r\n\r\n

For more info on the Cotes du Forez AOC wine see http:\/\/cotesduforez.fr<\/a><\/p>\r\n\r\n\r\n\r\n

The Fourme de Montbrison has only a small number of mould veins throughout and has a reddish rind. Its flavour is very mild with light nut and mushroom flavours.Together with the neighbouring and better known Fourme d’Ambert these are blue cows milk cheeses. The term “fourme”has its roots in the latin “forma” meaning form or shape – possibly the same derivation as “fromage”.<\/p>\r\n\r\n\r\n\n

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